This Big Time Vegan Mexican Bowl has the flavors mixed of a burrito and taco, in the form of a delicious bowl. It is vegan, dairy-free, oil-free, gluten-free and made with corn tortillas, black beans, rice, salsa and homemade vegan queso cheese sauce.
Mexican food is my favorite. Or maybe barbecue. They may be tied. I can live off either flavor everyday. Probably my favorite food growing up, period, was cheese enchiladas. Creating vegan bowls is a great way to throw in your favorites and load up on some yummy-licious food!
Well, as I promised on Monday's post, that Easy Vegan Mexican Cheese Sauce was part 1 of the main recipe that I am now sharing with you today. And oh boy, am I glad I decided to dedicate a post fully to that vegan Mexican cheese because you guys have flipped over it already!
Reader Travis says: "Best cheese sauce I’ve ever made, hands down. Will be making several times in the future if for no other reason than to bathe in…"
Reader Sandy says: "Tried this recipe last night and added to our amazing nachos recipe (see the Plantpower Way, Rich Roll & Julie Piatt).
Ok- it was so good and so easy! Best Mexican cashew cheese we have tried yet. Great on our nachos & amazing as a stand alone dip! Thank you!"
Soooo, does that convince you yet to try it, if you haven't?!
As I mentioned in that post, this recipe is a reader request from my dear reader, Billie. She wrote me awhile back asking me to create a whole foods, plant-based, NO OIL enchilada type of bowl. She really misses cheese enchiladas and wanted a healthy, whole foods and really easy bowl version. Now, this isn't exactly enchiladas, so it's different. You can basically pick if you want to go the salsa taco route or the enchilada route. So calling it a Mexican Bowl just covered it best. Regardless what you call it, it's dang delicious and that's all that matters. I linked to my enchilada sauce below (since I already have one on the blog) if somebody wants to turn it into a full-on enchilada party. So, add the enchilada sauce too if you like (will be more than 8 ingredients fyi). The photos do not reflect any enchilada sauce, but I did eat one of the bowls with enchilada sauce and it was THE BOMB.
So, my dear readers, the cheese sauce (and enchilada sauce if you add that) will give you that cheesy enchilada sensation and the fresh lettuce and crispy corn tortillas, beans and rice will give you a taco sensation....you get it all. 🙂 We get a nice crunch from the tortilla chips, homemade baked and no oil! We get smoky salsa beans, sweet corn, fluffy rice and all topped off with lots of salsa and the amazing Mexican Cheese sauce!
The only part that takes any time, is cooking the rice. The rest of it is just a few minutes and well, you know that the cheese sauce only takes 10 minutes. You just fix everything else while the rice is cooking, easy peasy. This makes a lot too, so it's perfect to have for leftovers and lunches.
After you decorate your pretty Mexican Bowl, mash it all up together and it looks like this...
Major Yum, right?
I still plan on getting to actual cheese enchiladas though, as well. But for now, let's all DEVOUR this Big Time Vegan Mexican Bowl! As always, I love to hear from you all. Just take a brief moment to come back here and leave feedback and star rate the recipe (5 stars mean it rocks 🙂 as creating these recipes in the kitchen for you guys, that's all I love in return. Enjoy! Tag me on Instagram with my tag #thevegan8 if you take a pic or Facebook!